Transport yourself to the wizarding world of Harry Potter with these delightful Butterbeer Cupcakes. Inspired by the iconic drink from Hogsmeade, these cupcakes feature a rich butterbeer reduction, complemented by butterscotch, vanilla, and butter flavors. Topped with a fluffy butterscotch buttercream and drizzled with a luscious butterscotch ganache, they offer a sweet and indulgent treat perfect for any Harry Potter fan.

Ingredients

For the Butterbeer Cupcakes

• 3 cups (710 ml) butterscotch beer (or cream soda)
  
  

• 1/2 cup (112 g) unsalted butter, softened
  
  

• 1/2 cup (110 g) light brown sugar, packed
  
  

• 1/4 cup (50 g) granulated white sugar
  
  

• 2 large eggs, at room temperature
  
  

• 2 teaspoons vanilla bean paste or extract
  
  

• 1 teaspoon butter extract
  
  

• 1/3 cup (66 g) butterscotch chips, melted and slightly cooled
  
  

• 1/2 cup (120 ml) buttermilk, at room temperature
  
  

• 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
  
  

• 1 1/2 teaspoons baking powder
  
  

• 1/4 teaspoon baking soda
  
  

• 1/2 teaspoon salt
  
  

For the Butterscotch Buttercream

• 1 1/2 cups (336 g) unsalted butter, softened
  
  

• 1 cup (170 g) butterscotch chips, melted and slightly cooled
  
  

• 2 1/4 cups (290 g) powdered sugar, sifted
  
  

• 3/4 teaspoon butter extract
  
  

• 1/2 teaspoon vanilla extract
  
  

For the Butterscotch Ganache Drizzle

• 1/4 cup (42 g) butterscotch chips
  
  

• 1 tablespoon heavy cream
  
  

• 1/2 tablespoon honey
  
  

Directions

For the Butterbeer Cupcakes

1. Reduce the Butterbeer: Pour the butterscotch beer into a large pot and simmer over medium heat until it reduces to 1/2 cup (approximately 20–30 minutes). Remove from heat and allow it to cool until it's just slightly warm to the touch.
   
   

2. Preheat the Oven: Set your oven to 350°F (175°C). Line 24 standard cupcake wells with paper liners.
   
   

3. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
   
   

4. Cream Butter and Sugars: In a large bowl, cream together the softened butter, light brown sugar, and granulated white sugar using an electric mixer on high speed until fluffy, about 1–2 minutes.
   
   

5. Add Eggs and Extracts: Add the eggs, vanilla bean paste, and butter extract to the butter-sugar mixture. Mix on medium speed until pale in color, about 1–2 minutes.
   
   

6. Incorporate Wet Ingredients: Mix in the cooled butterbeer reduction and melted butterscotch chips until well combined.

7. Combine Dry Ingredients and Buttermilk: Add the dry ingredients alternately with the buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
   
   

8. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
   
   

9. Bake: Bake in the preheated oven for 14–18 minutes, or until a toothpick inserted into the center comes out clean.
   
   

10. Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
    
    

For the Butterscotch Buttercream

1. Whip Butter: In a large bowl, whip the softened butter with an electric mixer on high speed until pale and fluffy, about 5–10 minutes.
   
   

2. Add Melted Butterscotch Chips: Mix in the melted butterscotch chips until well combined.
   
   

3. Incorporate Powdered Sugar: Gradually add the sifted powdered sugar, mixing on low speed until combined, then on high speed for 1 minute until fluffy.
   
   

4. Add Extracts: Stir in the butter extract and vanilla extract until fully incorporated.
   
   

For the Butterscotch Ganache Drizzle

1. Melt Ingredients: In a microwave-safe bowl, combine the butterscotch chips and heavy cream. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and fully melted.
   
   

2. Add Honey: Stir in the honey until well combined.
   
   

3. Cool Slightly: Allow the ganache to cool slightly before using.
   
   

Assembling the Cupcakes

1. Frost the Cupcakes: Once the cupcakes have cooled completely, pipe a generous amount of butterscotch buttercream onto each cupcake using a piping bag fitted with your desired tip.
   
   

2. Drizzle Ganache: Drizzle the butterscotch ganache over the frosted cupcakes.
   
   

3. Serve: Serve immediately and enjoy the magical flavors of these Butterbeer Cupcakes!
   
   

Nutritional Information (per serving)

• Calories: Approximately 320 kcal
  
  

• Total Fat: 18g
  
  

• Saturated Fat: 10g
  
  

• Cholesterol: 55mg
  
  

• Sodium: 100mg
  
  

• Total Carbohydrates: 38g
  
  

• Dietary Fiber: 0g
  
  

• Sugars: 28g
  
  

• Protein: 2g